10-14 fresh serrano chilis, seeded if you want less spice and coarsely chopped
1 teaspoon sea salt
6-8 garlic cloves, coarsely chopped
1 teaspoon freshly ground caraway seeds
1 teaspoon freshly ground cumin seeds
½ teaspoon freshly ground green cardamom
1 bunch of cilantro, coarsely chopped (about 1 cup packed)
½ cup chopped parsley
1 teaspoon freshly ground black pepper
1-4 teaspoons fresh-squeezed lemon juice
Place all of the ingredients in a food processor and blend until a smooth paste forms.
Recipe adapted from Aglaia Kremezi’s Mediterranean Hot and Spicy. Photo: istockphoto.com.